Why potassium chloride is not as good as sodium chloride to be used as a seasoning substance? Although potassium chloride consists of the salty taste and can supply many of the functional properties of sodium chloride, it may taste bitter and is recommended to blend it with salt, commonly 50:50 to reduce the bitterness.
Why is trouble be created by minimizing fat? This is because when fat is reduced, flavor perception will be reduced although flavor is added to contribute missing fried notes. Also, fat which is reduced will alter the flavor release and prolong its intensity. Compared to reduced-fat application, the flavor systems developed for traditional snack items which often contain significant amounts of fat especially dairy-based ones like cheese powder rarely taste the same in it.
Why potassium chloride is not as good as sodium chloride to be used as a seasoning substance?
Although potassium chloride consists of the salty taste and can supply many of the functional properties of sodium chloride, it may taste bitter and is recommended to blend it with salt, commonly 50:50 to reduce the bitterness.
Why is trouble be created by minimizing fat?
This is because when fat is reduced, flavor perception will be reduced although flavor is added to contribute missing fried notes. Also, fat which is reduced will alter the flavor release and prolong its intensity. Compared to reduced-fat application, the flavor systems developed for traditional snack items which often contain significant amounts of fat especially dairy-based ones like cheese powder rarely taste the same in it.